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Get Started - 100% free to try - join in 30 secondsMakes: 12 servings
Prep: 35 mins
Bake: 350°F 40 mins
Make Ahead Tip Make-Ahead Directions:Prepare as directed through Step 2. Cover with plastic wrap and chill for up to 24 hours. Remove plastic wrap. Cover dish with foil. Bake for 45 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes more or until cheese is melted.
nutrition facts (Bean and Beef Enchilada Casserole)
Servings Per Recipe 12, Calories 304, Protein (gm) 15, Carbohydrate (gm) 32, Fat, total (gm) 14, Cholesterol (mg) 38, Saturated fat (gm) 7, Dietary Fiber, total (gm) 6, Sodium (mg) 682, Percent Daily Values are based on a 2,000 calorie diet
12 ounces lean ground beef
1 large onion, chopped
1 1/2 teaspoons chili powder
3/4 teaspoon ground cumin
2 15 ounce cans pinto beans, rinsed and drained
2 4 ounce cans diced green chile peppers
1 1/2 cups dairy sour cream (approx 1 lb)
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
12 6 inches corn tortillas
2 10 ounce cans enchilada sauce
1 cup shredded cheddar cheese (4 ounces)
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1st Keep
 daxlerod
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